Key Responsibilities
Prepare and cook tandoor items including breads, kebabs, tikkas and other assigned preparations.
Carry out mise en place for the Tandoor section as per daily production requirements.
Follow standard recipes, portion sizes and plating/presentation guidelines.
Operate the tandoor safely and maintain the required cooking temperature.
Ensure consistency in taste, texture, colour and presentation.
Assist the Chef de Partie and senior kitchen team during service.
Monitor food quality and report any quality or preparation issues immediately.
Maintain adequate stock of ingredients and communicate shortages to the senior chef.
Store and label food products correctly and follow FIFO practices.
Maintain cleanliness and hygiene of the tandoor, workstations, equipment and surrounding areas.
Follow all food-safety, personal-hygiene and kitchen-safety standards.
Minimise food wastage and use ingredients efficiently.




Support other kitchen sections when required.
Required Skills & Qualifications
Minimum 1–2 years of experience in a qualified kitchen, preferably in Indian cuisine/tandoor.
Valuable knowledge of tandoor cooking techniques and Indian breads.
Basic understanding of food hygiene, storage and kitchen safety.
Ability to work efficiently in a fast-paced restaurant environment.
Positive teamwork, discipline and communication skills.
Willingness to work flexible shifts, weekends and holidays.
Culinary qualification is preferred but not mandatory.
Key Competencies
Tandoor cooking skills
Food quality & consistency
Mise en place
Hygiene & sanitation
Portion control
Time management
Teamwork
Attention to detail
Ability to work under pressure

📌 Commi I Anna Nagar (India)
🏢 collective cuisines
📍 India